SWINE PRODUCTION

(Animal Science
12)
1. Advantages of Swine
Production...
 Swine use concentrates well and are efficient converters of feed into
human food.
 Swine are prolific animals.
 The swine enterprise requires small investment compared to cattle and
carabao.
 Pigs can be sold or converted into cash anytime after weaning.
 Salvage values of culled sows, boars and stags are high.
 Swine have high dressing percentage compared with other farm animals.
 Pork is traditionally accepted as table meat.
1. Disadvantages of Swine
Production...
 Swine are subject to heavy losses due to diseases and parasites.
 Feed adulteration and supply are critical problems in swine
production.
 There are wide variations in the prices of market hogs, feeds, as well
as drugs and medicine for swine.
 Labor requirement during the farrowing season is relatively high.
 The characteristic odor coming from any swine enterprise is highly
objectionable to practically everybody except those engaged in
production.
2. Production System...
A. Sow Herd Enterprise
Farrow to feeder operation. The producer engaged in this type of operation
starts with a pregnant gilt/sow to produce pigs/weanlings, which are sold to
other raisers who grows them until the marketable weight is achieved.
Farrow to finish operation. The producer in this type of operation also starts
with a pregnant gilt/sow to produce the feeder pigs/weanlings, which he grows
until slaughter weight is achieved.
Farrow to breeder operation. The producer in this type of operation also starts
with a pregnant gilt/sow to produce the breeder stocks, especially junior boars
and replacement gilts.
2. Production System...
B. Growing-Finishing Enterprise

The swine raiser in this type of operation starts with

feeder/weanlings and carries them to slaughter weight of
about 80 to 95 kg. Most of the small swine holders in the
Asian region are growing-finishing operations because of
the limited financial resource and technical know-how for
the care and management of the sows and their piglets.
2. Production System...
B. Growing-Finishing Enterprise

-Profits in this operation can be influenced by:

a.The availability and continuous supply of good quality

feeder pigs.
b.Cost of feeds and feeder pigs.
c.The capacity of the operator in avoiding losses from
diseases, pests and other animal health hazards.
d.The price, which the buyers are willing to pay for the
finished hogs.
2. Production System...
B. Growing-Finishing Enterprise

* Advantages of growing-finishing enterprise compared

with sow herd enterprise

Although capital requirements are high, the rate of

capital turnover is relatively faster than the sow herd
enterprise. For instance, the period from start up to the
first paycheck is only about 4 months compared to about
one year in the sow herd enterprise. Since the producers
start with 10-15 kg, he avoids the very demanding
management problems associated with breeding sows and
managing their newborn piglets.
2. Production System...
B. Growing-Finishing Enterprise

*Disadvantages of growing-finishing enterprise

The penalty for slow growth is relatively high

because of the difficulty of predicting accurately the
performance of the feeder pigs especially when they are
assembled from farms with sub-standard management.
2. Production System...

C. Boar – for Hire Enterprise

The producer in this type of operation starts with a

young boar, which he grows and trains to breeder
age. The boar is used to breed the gilts/sows in the
community for a fee. The fee may be in cash or in
kind, whichever is acceptable to the customer.
2. Production System...
C. Boar – for Hire Enterprise

-Profitability of this enterprise will depend on the

following:

a.Quality of the boar

b.Number and quality of the sows served by the boar
c.Willingness of the customers to use the boar and to pay
the breeding fee.
d.Capacity of the operator to avoid losses from mechanical
injuries and diseases
2. Production System...
C. Boar – for Hire Enterprise

* Advantages compared with other production systems

a.The boar-for-hire enterprise can be started with relatively

small capital and the return in investment comes quickly
b.It may serve as a supplementary or primary source of
income by a rural family
c.If properly managed, it helps in improving the quality of
pigs produced by the farmers within the service area of the
boar.
2. Production System...
C. Boar – for Hire Enterprise

* Disadvantages of the boar for hire system

a.The penalty for halting operation due to possible disease

problems may be heavy because of frequent contact with
sows and gilts from different farm holdings.
b.If the operator becomes too careless in managing the
enterprise, he can ruin the swine industry in the community
because of the great capacity of the boar in disease
transmission especially the common diseases of
reproduction.
3. HOG ZOOLOGICAL SCHEME..

KINGDOM: Animalia
PHYLUM: Chordata
CLASS: Mammalia
ORDER: Artiodactyla
FAMILY: Suidae Sus scrofa is a wild hog of
GENUS: Sus continental Europe from
SPECIES: scrofa/vittatus which most domestic swine
SUB-SPECIES: domesticus have been derived. Sus
vittatus was the chief, if not
the only species of the East
Indian pig that contributed to
domestic swine.
4. BASIC REQUIREMENTS IN STARTING A
PIGGERY...

A beginner in swine raising should know the

physical, financial, legal and other requirements in
starting a piggery. If you are going to raise one or two
pigs only, these requirements may not really be
necessary. However, if the plan is to go into big
commercial swine operations, it will be very valuable to
have a working knowledge of the various requirements.
4. BASIC REQUIREMENTS IN STARTING A
PIGGERY...

1. Feeds. The availability of feeds throughout the year is

the most important factor to consider in the selection of
a piggery site. Feeds should always be available at
reasonable prices. All pigs in the herd will require about
1.5 kg of mixed feeds everyday. Therefore, if there are
1,000 head on the average in the herd, assuming all
animals are sold at around 80 to 90 kg and minimum
number of weanlings are sold, this piggery will need
about 1.5 tons of mixed feeds everyday or around 45
tons of rations a month.
4. BASIC REQUIREMENTS IN STARTING A
PIGGERY...

2. Water. This is essential for swine as it is for human.

With good source of water, sanitation and cleanliness of
the pens and surroundings can be maintained. The
animals can be comfortable.

3. Transportation and marketing. Good

transportation facilities will minimize losses in
transporting animals to the market and will facilitate
bringing of feed and other supplies to the farm.
Slaughter hogs may lose as much as 15% of the body
weight if transported from the Visayan Island and
Mindanao to Metro Manila.
4. BASIC REQUIREMENTS IN STARTING A
PIGGERY...
4. Location. Most people like pork on the dining table
only. They do not like particularly the characteristic
swine odor. In this connection, a big piggery project
should be located in an area far from residential houses.

5. Housing and equipment. Housing for swine is a

necessary evil. Necessary because pigs have to be
protected against extremes of weather, either strong
sunshine or heavy and/or continuous rainfall.
5. BREEDS OF SWINE...

There are only a few breeds of swine available in

the country today. These breeds have been chosen
by popular demand and perhaps according to their
capacity to reproduce and grow efficiently under
Philippine conditions. The selection of breeds
adopted to the system of swine farming has been
done through trial and error method.
5.1 PHILIPPINE NATIVE SWINE...
o Most native pigs are named after the region and/or
province where they are found, thus, there are Ilocano
pigs, Tagalog pigs, Waray pigs and others. These pigs
differ from one another in size, color, general
conformation and appearance.

o However, these native pigs from the different regions can

be characterized in general terms. They are small and late
maturing, mostly solid black or black and white having
small ears, sway back and with weak pasterns. They have
strong motherly instinct, that is, the tendency to protect
their offspring against predators. Some people also claim
that the native pig is prolific but this has yet to be
documented.
5.1 PHILIPPINE NATIVE SWINE...

Some people also claim that the native swine are

resistant to pest and diseases. This is an
overstatement, it may be said however that the
native pigs are more adapted to the system of
farming rather than more resistant to pests and
diseases.

Other species:

Luzon Warty pig Sus philippinensis

Palawan Bearded pig Sus barbatus
6. PUREBREEDS...
Landrace
•Origin and Native Homes. The first Landrace swine was
developed in Denmark for the production of high quality bacon.
• Characteristics. The Landrace breed is white in color. It is known
as the longest breed of swine (16 to 17 ribs). Long body is the major
asset of this breed, which Filipino pork producers have always been
looking for. Its back is much less arched than the other breeds of
swine. In fact, its back is almost flat. This breed is known for its
prolificacy and mothering ability under Philippine condition.

• Major objection. This breed has weak legs and pasterns

especially on the hind legs. Some strains of Landrace have
narrow body and long legs depending on the country of
origin.
6. PUREBREEDS...
Yorkshire/Large White

•Origin and Native Homes. English bacon breed which had its origin
in Yorkshire and neighboring countries in Northern England. It was
developed by selection and crossing with Leicester hog which was a
white hog. The present large White was developed in England.

•Characteristics. Yorkshire should be entirely white in color.

Although black pigment spots, called freckles, are present it does not
constitute a defect. It has a broad face with a medium curvature and
its snout is of medium length and broad at the nostril. The ears are
medium sized and held at an inclined angle and tilted forward. The
jowls are very thin and not flabby, while the neck is of medium length
and blend neatly into the shoulder.
6. PUREBREEDS...
Yorkshire/Large White

Yorkshire sows are noted as good mothers (Mother Breed).

They not only farrow or raise large litter, but are great
milkers. The pigs are excellent foragers and compare
favorably with those of any other breed in economy of gains.
Yorkshire hogs are smooth, the body is long and deep, with
an especially long, deep side, the loin is large but sometimes
the hams lack depth and plumpness. The legs are generally
sturdy and strong.

•Objection. Some individuals in this breed are relatively

short and with big belly and they tend to develop carcasses
with excess back fat.
6. PUREBREEDS...
Duroc

•Origin and Native Homes. The Duroc breed of hogs had its origin
in the eastern United State. It would seem presumptuous today to
attempt to identify the foundation stock of the breed, which was
originally called the Duroc-Jersey.
•Characteristics. Duroc has solid colors, ranging from very high light
golden to very dark red that approaches the color of mahogany.
Duroc hogs possess a medium length and a slightly curved face and a
snout that is relatively short and straight. Their ears droop slightly
forward. The head is small in proportion to the body and the jowl is
medium in size. The length of its legs is proportion to the depth and
length of its body.
6. PUREBREEDS...
Duroc
• Performance. Duroc is considered a superior breed in terms of
growth rate, feed efficiency and resistant to stress. This breed is
also becoming popular as a terminal sire for the production of
slaughter pigs, which are characterized by fast growth rate, good
feed efficiency and good muscle development with desirable
carcass quality. Also, it could adapt to different sets of
environmental conditions and noted of being sturdy and do well
even on plain garbage feeding.
• Objection. Some individuals have a strong tendency to have a
well arched back which is undesirable because this animals do
not stay long in the breeding herd. The long legged Duroc is
more difficult to put in close confinement. Unsound front and
hind legs that may lead to stiff gait or lameness are also
encountered in some animals.
6. PUREBREEDS...

Pietrain

•Origin and Native Homes. Pietrain, Belgium, the village from

which the breed takes its name, was the birthplace of the breed.
The breed became popular in its native country and was exported to
other countries, especially Germany.

•Characteristics. This breed is mostly spotted black and white.

Some individuals appear with some red roan background. The ears
are medium in size and pointed upward although some individuals
have slightly drooping ears. The snout is moderately long and
slightly dished.
6. PUREBREEDS...
Pietrain

The breed may be appropriately called the “muscle” pigs

because it is well known for its outstanding muscle
development in the ham, loin, and shoulder. The backfat
is very thin. The mothering ability is well within
acceptable level.
• Objections. Because of the relatively well-muscled ham,
the number one problem of this breed is usually weakness of
the hind legs which do not develop as fast as the ham
muscle. This breed is also known for being a slow grower
and highly susceptible to stress.
6. PUREBREEDS...

Hampshire

•Origin and Native Homes. Hampshire breed traces its origin to

Southern England but the first Hampshire Swine Record was
organized in Boone County, Kentucky, just across the Ohio River
from Cincinnati.

•Characteristics. The most striking characteristics of the

Hampshire is the white belt around the shoulder and body
including the foreleg. Hampshire breeders have always stressed
great quality and smoothness. The jowl is trim and light, the
head refined, the ears erect, the shoulder smooth and well
arched.
6. PUREBREEDS...

Hampshire

• Performance. Feed efficiency, length and ham-loin

percent of this breed is excellent.

• Objection. Low litter size at birth and at weaning, poor

mothering ability and late maturing. Being black is also an
objection because it is associated with thick back fat and
with difficulty in dressing/cleaning during slaughter.
6. PUREBREEDS...
Berkshire

•Origin and Native Homes. South Central England, principally in

the countries of Berkshire and Wiltshire.

•Characteristics. The distinct peculiarity of the Berkshire breed is

the short and sometimes upturned nose. The face is dished and
the ears are erect but inclined forward. The color is black with six
white points: four white feet; one point on the forehead; and
another on the switch of the tail. The conformation of the
Berkshire may be described as excellent meat type.

• Objection. This breed has small litter size at birth and at

weaning, late maturing, thick back fat and the black skin.
6. PUREBREEDS...
Poland China

•Origin and Native Homes. Southwestern Ohio in the fertile

area known as the Miami Valley. It is also known as the “Hot
Type” or “Big Type Poland China.”

•Characteristics. Modern Poland China are black in color with

six distinct white points, the four feet, poll of the head and
switch of the tail. The face is of medium length and slightly
curved. The ears are naturally drooping and the jowl is full.
6. PUREBREEDS...
List of other Purebreds

a.Spotted
b.Limousine
c.Cluster White
UPGRADES
d.Chester White
e.Hereford
1.Kaman
f.Tamworth
2.Diani
g.Large Black
3.Berkjala
h.Chinese Taihu pigs
-Funjiang 4.Miracle pig
-Meishan
-Jianxiang Black
-Erhualian
7. SYNTHETIC BREEDS (HYBRIDS)...

These are hybrid pigs produced through genetic

engineering, which aims to take advantage of heterosis. Several
commercial breeders have developed hybrid pigs using a
terminal sire with two-line crossbred gilt. Others have utilized a
complete four-line synthetic hybridization program, which
claims to be better in exploiting heterosis. In either case,
synthetic hybridization involves the application of
comprehensive testing procedure, usually computer aided, to
evaluate the genetic quality of the purebreds. Technical
expertise and material resources are, therefore, required by this
scheme.
7. SYNTHETIC BREEDS (HYBRIDS)...
Most hybrids introduced into the country do not have
distinguished physical characteristics, which may differentiate
them from other breeds. Most of them, however, are white with
good muscle development. Reportedly, hybrid sows are highly
prolific, have better fertility, bigger and more uniform litter, and
heavier piglet weight at birth. Slaughter hybrid pigs, on the other
hand are outstanding in terms of growth rate, feed conversion
efficiency and carcass quality.

Examples of hybrid pigs:

Babcock, Camborough, Cotswold, Hypor, Segher, Minnesot No. 1,

Nieuw Dalland, JSR.
8. MANAGEMENT OF BOARS...

• The boar is one of the most important animals in a pig

enterprise.
• One boar will generally produce 15 to 20 times as many
offspring per year as do breeding female in the herd.
• Boars must possess the genetic potential to sire feed efficient,
fast growing slaughter pigs with exceptional carcass quality.
• Boars can be kept healthy and in good body condition by
regulating their services.
• Fed a balanced diet and provided with good living condition.
8.1 BUYING REPLACEMENT BOARS...
Replacement boars should be purchased way ahead of
the actual need. A period of at least 1 to 2 months before the
breeding season begins is enough time for the boar to get
adjusted to the new environment and for the farm operation to:

1. Locate and select a superior boar.

2. Give the boar enough time to adjust to the present
environment.
3. Observe and check the health condition of the boar.
4. Evaluate the breeding potential and the actual
reproductive performance of the boar.
5. Look for a replacement for a boar with unquestionable
fertility or reproductive performance.
8.2 TRANSPORTING NEWLY PURCHASED
BOARS...
Proper transportation of boars minimize stress, possibility of
injury or disease that may affect subsequent boar performance
in the breeding herd.
Recommendations:

1.Use safe, well-built loading and unloading facilities. This

should be free of sharp objects, inclined at a reasonable angle,
and be well bedded.

2.Use a divider in the truck when hauling strange boars to

prevent injury caused by fighting.
8.2 TRANSPORTING NEWLY PURCHASED
BOARS...
Proper transportation of boars minimize stress, possibility of
injury or disease that may affect subsequent boar performance
in the breeding herd.
Recommendations:

3. Clean and disinfect the truck before and after transporting

the boar.
4. Provide suitable bedding; sand, sawdust or straw.
5. Protect against wind, extreme cold, rain or heat.
6. During hot weather, transport boar in a well-ventilated truck
using moist bedding.
7. Avoid hauling boars that have been fed just before loading,
especially during hot weather.
8.3 HANDLING OF NEWLY PURCHASED
BOARS...
Proper management of a new boar during his first two months on
the farm greatly improves the chance of becoming a useful and
aggressive breeder.

1.Quarantine. Isolate new boars for 30 days in a clean and

disinfected facility separated from the main breeding herd.
2.Blood test. During the quarantine period, have a veterinarian
make a visual inspection and take a blood sample to test for the
boar’s previous exposure to transmittable disease. Test for
brucellosis or leptospirosis. These two diseases are commonly
associated with abortion and the production of weak or dead pigs.
3.Parasite treatment. Use a broad-spectrum anthelmintic for
treatment against endo and ecto parasites.
8.3 HANDLING OF NEWLY PURCHASED
BOARS...
Proper management of a new boar during his first two months on
the farm greatly improves the chance of becoming a useful and
aggressive breeder.

4. Vaccination. One week after deworming, vaccinate/re-

vaccinate your boars. Check the vaccination program where the
boar came from and check it with your own.

5. Introducing new herd mates. During the 30 day quarantine

period introduce several market animals or place some of the
swine herd manure into the new boar pen. This exposes the
boar to strains of microorganisms that may be present in the
new environment and allow him to develop some immunity.
8.4 ASSESSING BOAR BREEDING
POTENTIAL...
- It is important to check the fertility and breeding
capacity of young inexperienced boar in order to avoid serious
losses due to low conception rate and small litter size at birth.
This can be accomplished either by semen evaluation or by test
mating.
A. Semen Evaluation

This is the easiest and the fastest way of estimating the

fertility of the boar. It is done by collecting fresh semen
sample and then its volume, motility, concentration and
morphology should be examined by a qualified technician.
8.4 ASSESSING BOAR BREEDING
POTENTIAL...
 CHARACTERISTICS OF AVERAGE EJACULATES

Characteristics
• Volume, ml • 150-200*
• Sperm concentration, • 200-300
million/ml
• Total sperm per ejaculate, • 30-60
billion
• Total sperm per week, billion • 120-150
• Motile sperm, % • 70
• Morphologically normal sperm, • 80
%
• Color • Creamy white

*gel free volume

8.4 ASSESSING BOAR BREEDING
POTENTIAL...
B. Test Mating

Test mating provides an opportunity to observe the new boar’s

behavior and his ability to serve the gilt normally. A training phase
consists of teaching the young boar proper procedure for mounting
a female and successfully breeding her. The following training tips
for junior boars are recommended:

1. Introduce a young sow that is fully on standing heat, one

that is not too big for him. The second service of a
previously mated sow or gilt that is still standing well is
useful.
8.4 ASSESSING BOAR BREEDING
POTENTIAL...
B. Test Mating

2. Select at least 4 sows (primaparous) with outstanding

reproductive performance for the evaluation of the young boar.
The first service is crucial to a young boar so it should be with a
suitable female. A quiet, cooperative, docile and strongly in
heat sow is preferred. When a young boar is allowed to serve a
female who already knows the rudiments of mating, there is
very little chance for further annoyance or disturbance. In
contrast, if the young boar is allowed to serve a nervous, shaky
and elusive female, the service will likely be a failure and as a
consequence, the boar becomes frustrated and irritated.
8.4 ASSESSING BOAR BREEDING
POTENTIAL...
B. Test Mating
3. Always take the female to the boar pens. Familiar
surroundings give him the confidence to mate.
4. Ensure that the floor is dry and not slippery. If the boar
accidentally slips and lands on his testicle, this can be
extremely painful. The boar may associate pain with process
of breeding.
5. Never put a new boar with a group of females. The boar may
have the tendency to abuse himself.
6. During hot days it is also important to allow the boar to serve
early in the morning or late in the afternoon when the
environmental temperature is lowest. At mid-day when the
temperature is highest, the boar is less aggressive.
8.4 ASSESSING BOAR BREEDING
POTENTIAL...
B. Test Mating

7. Some boars, especially the young and inexperienced mount the

sow at the head end. Others make a side mounting approach
and then move slowly to the head end or near the end of the
female. These are bad habits that require immediate
correction. If a boar mounts incorrectly, entice him to
dismount by slapping the face lightly. After it has dismounted,
guide him so that he will learn as quickly as possible the proper
mounting technique.
8. Observe the boar’s ability to protrude his penis, produce proper
erection and to enter the vagina. Prevent anal services and
watch for a limp infantile or tied penis.
8.4 ASSESSING BOAR BREEDING
POTENTIAL...
B. Test Mating

If the boar has a problem in entering the female despite

the proper protrusion and erection provide him the
necessary assistance. Do this with the palm of the right
hand turned face up and the tips of the thumb and the
pointer finger placed on top of each other to form a ring
around the penis. With the side of the palm now resting
on the vulva, guide the penis to insure quick and proper
penetration. Avoid holding the penis when guiding it to
the proper entry point.
8.4 ASSESSING BOAR BREEDING
POTENTIAL...
B. Test Mating

9. Do not hit a boar for making errors.

10. Allow him to watch older boars work. Perhaps he can gain
some pointers.
11. Observe the mated female(s) from 18 to 24 days after
breeding to determine return to heat. A boar that has low or
questionable potency for conception is a breeding liability.
12. Take care not to overwork a young boar.
13. If possible, check the offspring for abnormalities, meat-type,
growth rate and feed efficiency and cull problem boars. A
desirable boar is one with excellent fertility and with good
transmitting ability.
8.5 HEALTH CARE...

- The precautionary health measures needed by newly-

purchased boars depend largely on the soundness of the
previous health care received by the animal at the source. In
order to avoid the introduction of serious health problems into
the production herd, the following measures are suggested.

1.Purchase a boar only from an established farm and give

priority to a farm with a sound health program.

2.Always ask for the health record of the prospective boars and
conduct close examination.
8.6 FEEDING OF BOARS...
• Feed boars 2.3 to 3.0 kg of ration with a 13 to 14% crude protein.
The exact level will depend on breeding load, conditions of the
boar and climatic condition.
• Provide fresh water at all times. In the tropics, voluntary water
consumption may be as high as 4 to 5 liters of water per kg of air-
dry feed.
• Avoid drastic changes in the diet of and in the method or system
of feeding the boar.
• Avoid overfeeding and underfeeding: if the boar is overfed, it
becomes sluggish and lacks stamina. The boar does not remain
in contact with the female long enough during mating.
• Similarly, if a boar is underfed, he becomes weak and lazy to
mate successfully resulting in lower conception rate. It may even
result in a delay in the onset of sexual maturity and a reduction in
the total growth of the testes of young boars.
8.7 HOUSING AND ENVIRONMENT...
1. Keep boars in comfortable and individual pen or stall that is
draft-free and dry. The pen measurement is 0.6 m x 2.1 m with
the height of 1.1 m. If the boar pen doubles as the service area,
allow between 5 to 7 square meters of floor area.

2. Use of individual pens or stalls eliminates fighting, riding and

competition for feed.

3. Install high and strong pen partitions and gates to prevent boars
from jumping over and injuring themselves.

4. Keep boars cool and comfortable during the hot summer

months.
8.8 REPRODUCTIVE PHENOMENA...

• A boar should start serving at 8 months of age.

• Sexual maturity is a gradual process in which sperm
production and sexual desire begins concurrently in
increasing intensity.
• Some boars reach sexual maturity as early as 100 to 147
days of age.
• However, boars below 8 months generally produce
smaller volume and inferior quality semen.
8.9 BREEDING FREQUENCY...
It is generally recommended that a boar should start serving at 8
months of age but the frequency of service must be regulated to
conform to the physiological capacity to produce adequate
supply of viable sperm cells. As the boar becomes older, there is
an increase in his semen volume and total sperm production.
Recommended service for boars. . . .

Service per Junior boar Senior boar

(8 months to 1 year (more than 1 year)

Day 1 2
Week 5 7
Month 20 30
8.10 BOAR TO SOW RATIO...

It is a good practice to keep one young boar in reserve for

every 20 breeding females in the herd to take over the
breeding work in case one or two of the herd boars become
incapacitated for one reason or another. In commercial
operations, the cost of keeping an extra boar is
substantially less than the expense on feed alone for sows
that cannot be bred due to inability of a boar to perform his
work.
8.10 BOAR TO SOW RATIO...
In a multiple farrowing program, the recommended
number of boars needed for a given sow population is as
follows:

1.Two services per sow per heat period

15 sows or less - one boar if boar is at least 15 months old
15 – 25 sows - two boars

1.One service per heat period

20 sows or less - one boar if young boar
30 sows or less - one boar if boar is at least 15 months
8.11 REPRODUCTIVE PROBLEMS
ASSOCIATED WITH THE BOARS...
A. Lack of libido and failure of the boar to breed

1. The boar may have a genetic problem that results in abnormal

sex drive. The conditions probably will not improve. Culling
of the problem boar is recommended no matter how
expensive the boar is.
2. The temperature may be too high. Boars suffering from mild
to severe heat stress are inclined to breed less frequently and
seldom mate satisfactorily.
3. The boar may have been injured during a breeding attempt.
4. Feet and leg problems such as lameness or hoof injury may
cause the lack of interest to mate.
8.11 REPRODUCTIVE PROBLEMS
ASSOCIATED WITH THE BOARS...
A. Lack of libido and failure of the boar to breed

5. The boars may be too fat and consequently lacks stamina

and libido.
6. Perhaps the boars are not properly fed. One should not
expect the boars to work satisfactorily if they are hungry.
7. Perhaps the boars were not handled properly especially
during the first mating.
8.11 REPRODUCTIVE PROBLEMS
ASSOCIATED WITH THE BOARS...
B. Failure of the female to conceive through the mediation
of the boar
1. Improper breeding technique of the boar may be the cause.
It is possible that the boars do not remain in contact with the
female long enough.
2. The boars may be afflicted with a particular disease or if
motile sperms are present, it is likely that the sows have a
disease.
3. The problem may be the result of general infertility that
could be of genetic origin.
4. There may be a physical or anatomical defect in the
reproductive tract of the male.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
 PRIOR TO PREGNANCY

Females must be managed properly to achieve good reproductive

performance. Breeding female in a pig enterprise is intended to
be pregnant, nursing a litter or getting bred. An “empty” period
between these functions is unproductive and costly, drastically
reducing efficiency. Under good management, sows have
tremendous capability to produce 2-3 litters per year or over 20
pigs annually.

Good nutrition, proper environment and high health standards, as

well as recording all herd activities, maintaining high breeding
efficiency and selecting superior replacements are all necessary to
reach this level.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Raising and Selecting Replacement Gilts

A steady supply of replacement gilts is required to replace

sows which die or are culled because of poor performance.
Plan to replace 40 to 55 percent of your herd annually, if your
herd average is five litters or less.

A. Breed Choice

1. The crossbred female is preferred for commercial

production.
2. They have the added advantage of hybrid vigor
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...

A. Source of Breeding Stock

1. One method of obtaining breeding stock is to select

replacement females from within your herd. The animal’s
history, how it was raised and tested under your farm
environment and management is known. In addition, there
is less risk of disease introduction.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...

A. Source of Breeding Stock

2. If adequate improvement cannot be made by selection

within herd and if you do not wish to devote the extra time
in raising and selecting replacements, buying gilts from
outside source is the second option. Select only from
reliable sources or reputable breeder farms. The
replacement gilt should come with a breeding certificate
informing the buyer of the health condition (blood test,
deworming and vaccination program) as well as the genetic
make-up of the animal.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...

• Management of the Developing Gilt

Identify and select replacement females from large, healthy,

uniform litters. Keep a record of sire and dam, birth date and
litter or piglet number for future references. Identify twice
as many potential replacements as you expect to select.

Raise potential gilt replacement in all-female groups in dry,

well-ventilated pens that provide 0.56 to 0.74 sq.m. of floor
space per animal. Base final selection of replacement gilts
on their individual record of performance as well as their
physical and structural soundness.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Pre-Service Management of Replacement Gilt

A. Flushing

Increasing the daily feed intake of gilts by 0.5 to 1.0 kg for 10 to 14

days before service should increase the number off eggs
ovulated if they limit fed at 2 kg per day before flushing.
However, the increase in ovulation rate is usually offset by
lower embryonic survival so that litter size at farrowing is not
improved.

A better practice is to self-feed the gilts with a 14% protein gestation

ration throughout the pre-service period.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Pre-Service Management of Replacement Gilt

A.Recommendations at first breeding

•It is suggested to breed gilt at eight months old and 110 to

120 kg.
•Gilts should have their first litter at one-year of age.
• It is further recommended that gilts be bred on the
second heat cycle when the animal is in standing heat.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
 MANAGEMENT AT BREEDING TIME

Developing a breeding schedule

Determine adequate boar power by considering the number of

services required per week, not the number of sows per boar.
Using a 100-sow herd as an example, the objective should be 200
plus farrowing per year. For maximum efficiency, breeding and
farrowing should be evenly spaced as possible throughout the
year. Not including breeding failures, 200 plus farrowing requires
17 sows to be bred each month i.e. more than four per week.
Considering the normal 15% failure rate, 20 sows are needed for
breeding each month, or five per week. Each sow should be
served twice.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
 MANAGEMENT AT BREEDING TIME

Developing a breeding schedule

Boars that serve twice in a day with a day rest between

breeding, an allowance should be made for one boar to
breed a sow during the week.

Allow adequate boar power when breeding a group of weaned

sows at first post weaning heat period because most will tend to
cycle within four to seven days after weaning.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Mating System

Mating systems vary as to amount of labor involved, ease

of obtaining accurate breeding records and facility
requirements.

Hand mating – this is the preferred mating system. The

operator checks for heat and takes the female in heat to
the boar.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...

Advantages

1.The operator knows for certain that the female was bred.
2.Accurate breeding dates can be recorded.
3.The operator can accurately check for return to heat
4.Boar use is regulated.
5.Anestrus problems can be determined earlier.
6.A more accurate sire breeding performance can be
calculated.
7.Fewer boars are required for the same number of females

Note: The main disadvantage is that more labor and closer

observation are required.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Pen-mating – boar runs with a group of females

1. Although less labor intensive, more boar power is

required.
2.In pen-mating system, one mature boar can handle 8
to 10 females in a 21-day breeding period.
3.A young boar (8 to 12 months) can effectively service
from 4 to 6 sows in the same period.

Note: The main disadvantage of pen-mating is that

records of breeding date, boar service rate and female
return to heat dates re often unknown except when the
herdsman observes a mating.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Heat Detection

Proper and accurate heat detection is important for a

successful mating system.

A.Physical signs:

1.Vulva may be swollen and red

2.Clear viscous vaginal discharge
3.Restless and growling
4.Mounting behavior
5.Frequent attempts to urinate with little or no
discharge
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
A. Techniques:

1. Haunch-Pressure test. The operator should approach the sow

from behind and rub her sides and thigh.
2. Riding-the-back test. This technique is applied by riding or
merely pressing the back of the animal.
3. Semen-on-the-snout test. In this method, semen sample is
squeezed on the snout face of the animal using a squirt bottle
or atomizer. Synthetic boar odor preparation may be used
instead of a semen sample in applying the semen-on-the-
snout test.
4. Teaser boar. Allowing a boar but preferably one that has
been vasectomized to mount the sow.
5. Sound test. Use of chomping sounds of the boar.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
 MANAGEMENT DURING GESTATION

The normal gestation length of swine is 114 days with a

range of 110 to 119 days (+- 5 days). Proper feeding of
the pregnant sows and sound management is important
to ensure healthy pigs farrowed per sow and better
lactation performance of the dam. Consequently, with
the application of improved technology of management
and nutrition during pregnancy, there will be more pigs
weaned per sow per year to pay the producer’s financial
obligations.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Housing and Environment

o Now, many herds are on a total confinement system. In most

cases, confinement of sows results in an easier system of
management, reduced feed intake and therefore lower cost,
lower culling rate (less fighting) and a probable reduction in
prenatal losses.
o After breeding, group the sows according to the stage of
pregnancy to make gestation management more systematic.
Be careful when mixing gilts with mature sows and keep
group size at no more than 5 or 6 per pen.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Housing and Environment

o Avoid any stress-producing situations, especially during the

first three weeks after breeding. Stress at this time
increases embryonic mortality.
o When gestating stalls are used, partially slatted floors
behind the sow are recommended to ensure a dry area
for the sow and to reduce cleaning time.
o The edges of the slats should be rounded to avoid
damage to feet or teats. In a penning situation, allow
about 1.85 sq.m per bred sow or gilt. Stall
measurements of about 0.5 x 2.13 m are recommended.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Feeding Level

Feeding a nutritionally balanced gestation diet at the

correct level is crucial to having female in proper condition
at farrowing. The nutrient requirements of gestating sows
or gilts are for normal body maintenance, sow growth or
weight gain of the female and the normal development of
the carcass. Normally, 1.8 to 2.3 kg of a balanced 14%
crude protein ration will meet the daily nutrient
requirements of a gestating sow. This assumes sows are
individually fed and free of heavy parasite infestation.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Feeding Level

A. Feeding the sow during pregnancy

1. Avoid underfeeding or overfeeding the pregnant sow

2. Feed intake of the sow should be restricted soon after a
productive mating in order to prevent her from becoming
over fat.
3. Feeding in excess of her actual requirements is not only a
waste of feed and costly but may even lead to extremely
high embryonic death.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Feeding Level

A. Feeding the sow during pregnancy

Number of Weeks Feed (Kg/Head/Day)

(Pregnancy)
0-4 2.0-2.5
5-11 2.2-2.5
12-15 2.5 – older sows
2.8 – gilts/younger sows
16 – final week 1.5 feed
1.5 bran
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Feeding Level

A. Feeding the sow in late pregnancy

The growth of the developing embryos increases rapidly in the

final third of pregnancy. Also at this time, the transfer of
nutrients from the dam to the fetus gradually and retention
in the uterus and mammary glands develop accordingly.
This growth and development pattern indicates the need for
sufficient maternal nutrition to sustain proper growth of the
embryos and to help build up the sow’s body tissues in
preparation for lactation.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Feeding Level

The greater demand for feed in the last trimester of

pregnancy can be satisfied by increasing the level of
feeding to at least 15 % level of 2.0 kg primigestation
and light multigestation sows, and 10% for the fully
grown or heavy multigestation sows.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
• Feeding Level

A. Weight during gestation

1. Weight gain during gestation will represent about 23-27 kg

for mature sows and about 30-41 kg for gilts and young sows.
2. The weight loss at farrowing (litter weight and fluids) is
about 22 to 27 kg. After the fourth litter, there should be
little, if any, net weight gain. A sow’s body weight should be
about 163 kg after weaning for each successive reproductive
cycle.
3. Keep in mind that the greater the weight gain during
gestation, the greater the weight loss during lactation.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
 MANAGEMENT DURING FARROWING

The farrowing period and the first weeks of lactation are

critical in swine production. Proper management
procedures during this time will prevent unnecessary piglet
losses and other implications that reduce profit.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Basic Farrowing System

Continuous Farrowing. Sows to farrow are seen through a

facility in a continuous flow with no break for total room
sanitation. Individual farrowing stalls are washed and
sanitized as the sow and piglets are taken out.
All-in-all-out-Batch Farrowing system. Groups of sows due to
farrow during the week are brought into individual rooms
over a short time period. Sows ready to farrow in the next
period go to another room. All sows in the room are then
weaned at the same time. Once the room is empty, cleaning
and disinfecting is done before the next batch arrive. No
more than 6 to 8 crates per room are recommended, unless
herd size warrants larger rooms.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Pre-farrowing Operation

Preparing the farrowing quarters. Thoroughly clean the

farrowing room or area. Disinfect it and leave it to dry for
three to five days before the arrival of a new group of sows.
Where this is not practical, completely clean and disinfect the
individual pens, stalls or crates before the new arrival

Wash sows. Before placing the sow in the farrowing unit,

thoroughly wash her with a mild soap solution and rinse with
warm water. This procedure removes worm eggs as well as
soil or manure which may be potential sources of diarrhea-
causing agents or other infections to the nursing piglets.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Pre-farrowing Operation

Handle sows carefully when moving them from one building

to another. Improper handling may result in injuries or total
loss of the fetuses. If possible, use a four-wheeled crate
when moving them through slippery pathways. This
equipment provides the animals a safe and convenient ride
from the gestating house without so much stress.
Clean the sow’s udder and remove any plugs at the teat
ends (when expected to farrow). This prevents foreign
materials or bacteria from gaining easy access to the
piglets’ digestive tract during suckling that may cause
infection.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Pre-farrowing Operation
Parasite Control. Deworm sows 10 to 14 days before
transferring them from the farrowing stalls. This will allow
ample time for the expulsion of parasites and to give the sow a
“parasite free” condition.

Feeding the sow prior to farrowing. Constipation of the sow at

farrowing is a condition which needs to be kept under control.
Constipation can be avoided or corrected by feeding the sow a
bulky or laxative diet one week before she is due to farrow. In
anticipation to farrowing stress, antibiotic supplement should
be given with the drinking water or with the feed 4 days before
farrowing and 5 days after farrowing to avoid serious
complications.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Farrowing

A.Signs of farrowing

1.She is restless, nervous and often bites the wall or stall

partition.
2.She starts building nest.
3.There is distinct swelling of the mammary apparatus.
4.There is slackening of the abdominal wall.
5.Milk let-down: the presence of milk when the teats
are stripped indicates that the sow will farrow within 24
hours.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
A. Supervised farrowing

The need for an attendant. The care and attention given to the
piglets from the time they are farrowed until they are weaned
are very important. An attendant should be present to assist the
newly born pigs and the sow if necessary. No equipment can
substitute for human hands for the safety and welfare of the
newly born pigs.

Reasons:
Reduce stillborn pigs, Minimize crushing, Prevent starvation,
Prevent predators, Avoid cannibalism and Minimize dystocia
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...

Causes of difficulty at birth:

-Lack of uterine inertia:

37.0%
-Fetal mal-presentation:
33.5%
-Obstruction of the birth canal:
13.0%
-Deviation of the uterus:
9.5%
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
 MANAGEMENT AFTER FARROWING

• Keeping the quarters clean after farrowing

Always keep the quarters of the sow and piglets clean

and dry to avoid serious post farrowing complications.
Remove and properly discard all dead pigs (stillbirth),
mummies (degenerated fetus) if any, and the placenta.
Also remove all post farrowing excreta and filth within
the pen and have the pen disinfected. Stillborn pigs and
placenta may be buried or they may be cooked and be
fed to growing-finishing pigs.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
 MANAGEMENT AFTER FARROWING

• Keeping the quarters clean after farrowing

The use of water in cleaning the farrowing pens or stalls

should be controlled to a minimum. A dry, clean pen may
help prevent growth of harmful microorganisms and thus
prevent scouring of the piglets. Generally, sows
particularly the first farrowed gilts are in feverish
conditions after a strenuous delivery, and exposing them to
a damp environment can aggravate this condition. A
lactating sow may be given a bath a week after farrowing
if there is good weather condition .
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Health Care

• Observe the sows regularly during the first few days

after farrowing for signs of illness such as fever, loss of
appetite, etc. Inspect the sows mammary apparatus
for congestion, inflammation, laceration and other
forms of injuries. If these are present, watch out for
MMA syndrome. Metritis (inflammation of the udder),
and agalactia (inadequate supply of milk).
• The occurrence of MMA syndrome, a disease specific
to sows, can be avoided by injecting the sow
intramuscularly after farrowing as indicated by the
complete evaluation of the placenta.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Health Care

• Other raisers prefer to use anti-bacteria, tonus-improving

uterine pessaries to prevent MMA complex. This drug
usually introduced into the uterus by means of a long,
straight forceps or a balling gun (a veterinary instrument
especially devised to administer capsules, tablets or boluses
to animals).
• Immediately after weaning, the multiparous sows should
be vaccinated against hog cholera at least twice a year.
In the case of the primiparous sows, they are vaccinated
after weaning their first litter and re-vaccinated at the
end of every other reproductive cycle.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Health Care

However, for convenience, some raisers vaccinate their

sows, young and old alike, at the end of every
reproductive cycle. This practice is expensive but the
danger of missing to vaccinate some of the sows is
avoided. Also, it saves time because with this
procedure there is no need to check from the clinical
record which sows should be vaccinated.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Feeding During Lactation

Watch how you feed your sow following farrowing to avoid

udder congestion and lactation problems which can lead to
starvation or overfeeding so as to cause scouring of the piglets.
Usually, it takes about 7 days from farrowing for milk
production and feed requirements of the piglets to justify
liberal feeding of the sow.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Feeding During Lactation

Steps:

a.Do not feed the sow 12 hours from farrowing to prevent

the production of too much milk in excess of the actual
needs of the baby pigs.
b.But if the sow appears to be hungry, feed her lightly with a
thin slop of the usual lactation diet.
c.On the second day, start building up her daily feed
allowance. This is done by gradually increasing the level of
feeding by 0.5 kg to 1.0 kg daily until full feeding is attained
on the 7th to the 10th day from farrowing.
9.0 CARE AND MANAGEMENT OF SOWS AND
GILT...
Feeding During Lactation

It is important that the sow should have free access

to water to ensure adequate milk production. A
lactating sow consumes as much 15-30 liters of water
a day depending on the number of suckling pigs, she
has and on the prevailing environmental conditions.
10.0 CARE AND MANAGEMENT OF PIGLETS
FROM BIRTH TO WEANING...

The number of pigs farrowed live and the number weaned are
important factors in the economics of swine production
because with fewer pigs weaned per litter, there is not much
to sell to pay the financial obligation. Birth weight is equally
important because heavier pigs at birth tend to be heavier at
weaning and even in growing-finishing period. Therefore,
every effort should be made to reduce baby pig mortality and
improve weaning weights through the application of
appropriate technology in the management of baby pigs from
birth to weaning.
10.1 KEEPING THE NEWLY BORN PIGLETS
WARM AND COMFORTABLE...
Keeping body heat up and maintaining it within normal limits is
a big job for and a stressful activity to the pigs if left alone.
However, if properly assisted by providing supplemental heat
source, it can do the job quickly and efficiently without too much
difficulty. Heating devices for the piglets such as heat lamps or
electric hovers commonly used by commercial swine producers.
Others use boxes or box-like compartments or straw bedding
placed in the farrowing unit to keep the piglets warm and
prevent the loss of body heat. Of the various sources of heat, it
is believed that the straw bedding is still the most effective
means of providing baby pigs with a comfortable
environment. It permits the piglets to alter their environment
in order to meet the needs of the moment.
10.1 KEEPING THE NEWLY BORN PIGLETS
WARM AND COMFORTABLE...
Correct environmental temperature is most critical during the
first 6 days of post-natal when the thermal-insulation of the pig is
at its lowest. The capacity of the pig to regulate body
temperature starts to improve gradually on the 7 th day onwards
up to the 20th day when full development of the system should
have been attained. Therefore, it is important to provide the
baby pigs with supplemental heat to prevent serious losses from
chilling. The presence of artificial heat source in the farrowing
unit also prevents losses from crushing because it attracts the
baby pigs away from the sow. Ambient temperature preference
of swine showed that baby pigs prefer a temperature ranging
from 30 – 32oC for the first week at birth, 29 – 30 oC after the first
week until the 6th week and declines as the pig grows older (26 –
32oC for 50-kg pigs and 17 – 22oC for a 100-kg pig)
10.2 CUTTING OF UMBILICAL CORD...
The umbilical cord is a very vital organ for the growth and
development of the fetus during pregnancy but becomes an
unnecessary appendage and crucial area for the entrance of
infection after the pig is born.

Steps:

1.Tie the umbilicus about 1 to 2 inches from the base with a

sterile thread to make sure no great danger of hemorrhaging
occurs through the umbilical arteries.
2.Cut the umbilical cord with a blade below the knot.
3.Dip the stump of the cord in a strong solution of iodine or
merthiolate to prevent infection. Failure to disinfect the cord
at birth may lead to “navel ill” which can cause lameness or
death of the animal.
10.2 CUTTING THE NEEDLE TEETH...

Pigs are born with 4 pairs of sharp teeth (two on each

jaw) called “black” teeth because of their darker color compared
to the incisors. Some authors refer to them as a “needle” or
“wolf” teeth because they are sharp and pointed. Although the
pig may have a need for these needle teeth, they should be cut
immediately after birth because they do more harm than good
to the producer. During the first few days after birth when the
pigs often fight for individual teats they cause face sores on
themselves and injuries to the sow’s udder resulting in her
refusal to feed the piglets.
10.2 CUTTING THE NEEDLE TEETH...

Cutting of the needle teeth with a nipper or a nail cutter is

a one-man job. This is done as follows:

1.Hold the pig firmly with one hand and support its jowl
with the three fingers and press the back of the neck with
the thumb.
2.Insert the forefinger to one side of the mouth just behind
the needle teeth reaching for the tip of the tongue. Hold
the tongue upwards and push it inward.
3.With a side-cutting nipper or ordinary nail cutter, cut the
teeth close to the gum level. It is important to avoid
loosening the base of the tooth or leaving jagged edges
and causing injuries to the gummed tongue.
10.3 PREVENTION OF TAIL BITING...
Tail biting is a major problem in many commercial swine farms
in the country. It creates a lot of problems to the pigs and to
the stockman. If left unchecked, it causes retardation in the
growth of the pigs especially when the open wound gets
infected.

Due to:

a.shortage of fiber;
b.excessively high or excessively low calcium; and
c.deficiency of salt in the diet
10.3 PREVENTION OF TAIL BITING...
Measures to control tail biting:

1.Eliminate excess humidity and stale air by improving

ventilation to make the pigs comfortable.
2.Prepare pig rations in accordance with the recommendations
of experts.
3.Wet feeding should be practiced when the history of tail biting
is serious. Wet feeding fills the belly of the pig and makes them
contented, while the need for trough space lowers the stocking
rate and improves the environment as a result of better
ventilation. Giving the pigs grasses and chopped banana stalks
also helps.
4.If worms are present make sure that routine dosing of the pigs
with anthelmintics is by far an integral part of the general
management of the herd.
10.3 PREVENTION OF TAIL BITING...
Measures to control tail biting:

5. Alleviate boredom by any means. Materials such as

chains or used rubber tires hanging from the roof to
the floor will do a good job. The pigs will bite and play
with these materials rather than their pen mate’s tail.
6. Early removal of the offenders from the group and
prompt treatment of the offended is recommended.
7. The best way of eliminating the problem is cutting the
tail to a short stump at birth or at a later age. This is
now a common routine management practice in
commercial swine production.
10.3 FEEDING SUCKLING PIGLETS WITH
COLOSTRUM ...
Without the ingestion of colostrum with its resistance-
conferring immunoglobulin molecules, the piglet is highly
susceptible to infective organisms and mortality will probably
result. Unlike other mammalian species, the sow cannot
provide the unborn piglet with antibodies, since the placenta
is incapable of transferring the antibody molecule to the
fetus. Consequently her milk must supply immunoglobulin,
as well as the first nutrients for the piglet after birth.
Colostrum is exceedingly rich in these protective molecules
and it is imperative that each newborn piglet consumes
colostrum within hours of birth in order to receive
adequate immunity against infective organisms.
10.4 PIGLET IDENTIFICATION...

Most if not all the backyard raisers in the country usually

identify their pigs by the spots on the skin or by color patterns
formed by the hair coat. On the other hand, the commercial
producers often identify their pigs by numbers, which are
either notched or tattooed on the ears for proper record
keeping. Others use ear tags.
10.4 PIGLET IDENTIFICATION...

A. Earnotching

This is one of the most common method used in identifying

individual pigs in the litter. A notch on the ear is permanent
but unsightly and difficult to read when obliterated through
injuries. It comprises of cutting a V-shaped notch/es on
specific places along the borders of the ear by means of an
earnotcher or scissors. The operator should keep clearly in
mind, which is the animals right and left ear, regardless
of whether he is standing before or behind the animal’s
head. Too large a notch should also be avoided for fear
of deforming the ear.
10.4 PIGLET IDENTIFICATION...
A. Earnotching
In earnotching, systematic
identification of the animal
is important. Therefore,
duplication of numbers
should be avoided. This
will enable the production
man to identify correctly
every animal by its number.
Hence, the need to have a
code to earnotching is a
must. Example of an
earnotching code is
presented in the following
figure.
10.4 PIGLET IDENTIFICATION...
B. Tattooing

It consists of piercing outlines of desired numbers of figures on

the skin inside the ear and the incorporating of a black
vegetable pigment into their punctures.

The use of the tattoo method in identifying swine is not as

popular as earnotching although it is as good as far as
permanency of the mark is concerned. The only serious
objection to its use is the difficulty in identifying the numbers
tattooed on the ears. The animal must be caught first and its
ears closely examined, oftentimes against the light, before the
numbers can be identified. However, unlike earnotching, it
does not disfigure the ear of the animal as to give unsightly
appearance.
10.4 PIGLET IDENTIFICATION...
B. Tattooing

Tattooing sets are comprised of a tattooing forceps, tattooing

ink and series of letters, figures and/or numbers. It is done as
follows:
1.Make sure that the numbers are clean and have sharp points.
2.Fit the desired number/s to the jaw of the marking
instrument. Hold the animal securely and rub the inside of the
ear with a wad of cotton moistened with alcohol to free it from
grease.
3.Place the ear between the jaws of the marking outfit with the
numbers on the inner surface of the ear. Press the handle hard
enough to ensure proper penetration of the steel points.
4.Open the jaws and with the ball of the thumb quickly rub the
figures outlined by the steel points with the indelible or
tattooing ink.
10.4 PIGLET IDENTIFICATION...

A. Ear tagging

Tags or labels are made up of light metal or strong plastic with

the number stamped on them. Tags are fixed generally to
the ear with a special tagging forceps. There are two types
of tags: self – piercing type and non-piercing type. The
former variety has sharp ends and can be directly fixed to
the ear with forceps while for the latter a hole must be
made with a puncher or penknife.
10.5 PREVENTION OF PIGLET ANEMIA...

Piglet anemia is an old and well known disease problem

to the progressive swine producers. This disease is
brought about by a deficiency of iron due inefficient
placental and mammary transfer of iron to the piglets.
However, on the 3rd week onward after birth when the
pigs will be eating significant amounts of dry feeds,
anemia ceases to be a problem because the components
of the pigs diet usually contain sufficient amounts of iron,
which can adequately supply the iron requirements.
10.5 PREVENTION OF PIGLET ANEMIA...

Iron is important in the formation of hemoglobin, a protein

comprising of about 1/3 the weight of the red blood cell.
Hemoglobin in the red blood cells is responsible in carrying
oxygen from the lungs to the tissues of the body for cellular
metabolism. It is also responsible in transporting carbon
dioxide back to the lungs for evacuation out of the body.
Unless sufficient iron is provided, the baby pig cannot
synthesize adequate amounts of hemoglobin. Further,
inadequate iron in rapid growing pigs often impairs
seriously their ability to synthesize the antibodies
necessary to combat several diseases because iron is
involved in certain enzymes essential to antibody
production.
10.5 PREVENTION OF PIGLET ANEMIA...

Causes of baby pig anemia. Anemia, which is brought

about by iron deficiency, develops very rapidly in baby
pigs reared in confinement because of :

1.low body storage of iron in the newborn pig

2.low iron content of the sow’s colostrum and milk
3.elimination of contact with iron from the soil
4.rapid growth of the nursing pig
10.5 PREVENTION OF PIGLET ANEMIA...

Clinical signs: Subclinical sign:

poor growth hypochromic-microcytic anemia

rough hair coat enlarged heart and spleen
inactive and enlarged fatty liver
depressed ascites (accumulation of serious
diarrhea fluid in the abdomen)
pallor (paleness of clumping of erythroblastic cells
gums, eyelids, lips in bone marrow
and skin) reduced serum iron and percent
anoxia (deficiency transferrin saturation
of oxygen reaching pale internal organs
the tissue of the thin, white runny blood
body)
10.6 CREEP FEEDING...

• A good creep feed must be highly palatable so that the

young pigs will be influenced to consume more and start
feeding early.
• It must also be highly digestible to conform to the immature
digestive system and stage of development of the enzyme
system of the pigs.
• Begin feeding the creep feed when the nursing pigs are
about one week of age to make sure that they will be
consuming sufficient amounts of dry feed before milk
production starts to decline.
• It will also help a great deal in preparing the piglet for the
diet on which it would have to live on after weaning.
10.6 CREEP FEEDING...

• Although the creep feed will eventually be given ad

libitum, it is recommended that a small amount of the
feed should be spread in the creep area for 2 to 3 days
to induce feed consumption.
• From time to time that a fresh creep feed is introduced,
see to it that clean water is always available to the pigs.
• Also to avoid the increased cost of having the sow
consume the creep feed, provisions should be made to
prevent the sow’s entry to the creep area where the pigs
can go and eat the dry feed.
10.7 REARING OF ORPHAN PIGLETS...

Orphan pigs are brought about by a number of factors like death

of the sow after farrowing, udder disturbances, lactation failure,
and too many pigs in a litter. These pigs can be raised
successfully if they have sucked sufficient quantities of
colostrum. If they are deprived of the sow’s colostrum, cow’s
colostrum can be used as substitute. Although it is not as good
as the sow’s colostrum, it increases survival of the orphan piglets.

There are various possibilities of rearing orphan pigs. Some of

these are:

1.fostering
2.artificial feeding
3.rotational feeding
10.8 CASTRATION...
Castration, the removal of the primary sex organ of the male,
is done when the pigs are about two weeks from birth or
earlier. At this age, the pigs can be handled easily; shock and
possible interruption of growth is minimized; healing is faster;
and the chances of wound infection is lower as there is less
filth in the pen of the young pigs.
Pigs are castrated primarily to prevent the undesirable
individuals from perpetuating their kind and to facilitate
group feeding and other management practices. Others
castrate pigs with the objective of improving rate of growth
and carcass quality. However, there is enough experimental
evidence to show that boars grow as fast, if not faster, than
barrows of the same age. They also have better efficiency
and carcass quality.
10.8 CASTRATION...

When castrating pigs, health condition and susceptibility to

stressful conditions of the animal must be considered.
Castration is a simple operation but it can be fatal if the
condition of the animal and its environment are not
considered. Castration may be performed successfully at
any season of the year, but the best is to do it when the
weather condition is favorable. When possible, clear, cool
days should be selected and cold, damp weather avoided.
Either a single incision or two incisions produce satisfactory
results.
10.8 CASTRATION...
The various steps arranged in their proper sequence are given
below:

1.Sterilize equipment before use and wash hands thoroughly to

prevent infection of the castration wound.
2.Hold the pig with its back on a castrating stand, a bench or
table. To prevent the pig from struggling, its head and shoulder
should be clipped between the legs of the helper.
3.Wash the scrotum and its surrounding area together with the
tail, to remove all filth and disinfect it with iodine or with any
other antiseptic solution.
4.The length of the cut depends upon the size of the pig, but
usually it is about 1-2 centimeters. Make the incision deep
enough so that it will be easy to remove the testicle from the
scrotal sac.
10.8 CASTRATION...

For a beginner, one who has never castrated a pig, the

two slit method is recommended. It is less complicated
and easier to follow than the one-slit method. Make
two slits on the scrotum and squeeze the testicles out of
the scrotal sac.

Irrespective of the method, the scrotum should be made

as tight as possible by pressing the testes between the
forefinger and the thumb before making the incision.
The objective is to produce a clean cut and reduce the
chance of cutting the fingers. Make secondary incisions
on each side of the primary incision.
10.8 CASTRATION...

5. To expose the testicles, incise the tunica vaginalis, a thin

membrane that envelops the testes. After cutting the
tunica vaginalis, press the testes with the thumb and
forefinger. Pull the testicles lightly to draw the spermatic
cord.
6. Crush the spermatic cord with a pin of forceps. Apply a
second forceps close to the first and twist the spermatic
cord to one direction immediately with the second forceps
until the cord is detached. In the absence of a forceps, tie
the cord with a thread and cut it below the knot. Paint the
stump of the cord with tincture of iodine or merthiolate.
10.8 CASTRATION...

7. Clean the wound and scrotal sac with a wad of cotton to

remove blood clots. After the wound has been thoroughly
cleaned, apply negasunt or any appropriate antiseptic
powder on the wound and inside the scrotal sac.
8. Keep the newly castrated pig in a clear dry pen and rear it
the usual way. No special treatment necessary.
10.8 WEANING OF PIGLETS...

Weaning is the last job to be performed on the suckling

pig. The development of fast-growing breed of swine
and improvements in stock handling and nutrition has
revolutionized weaning.

Weaning practices had changed gradually from the

traditional weaning to early weaning and finally to
artificial rearing with the ultimate objective of increasing
the number of pigs weaned per sow per year.
10.8 WEANING OF PIGLETS...

Traditional weaning (TW). In traditional weaning the pigs

are weaned at 8 to 10 weeks of age which has been the
usual practice in the past. With a gestation period of 114
days and a dry period of 26 days on the average, a sow
under the system will have only 1.7 to 1.9 farrowing per
year.

Conventional weaning (CW). In conventional weaning the

pigs are usually weaned at 5 or 6 to 7 weeks of age.
10.8 WEANING OF PIGLETS...

Early weaning (EW). Early weaning as practiced by

the progressive commercial swine operators, entails
weaning at 3 to 4 weeks of age. During this period the
process of sexual recovery of the sows must have been
completed and their reproductive tracts are ready for a
new pregnancy.

Very early weaning (VEW). Included under the very

early weaning category is artificial rearing (1 to 2 days
weaning) and weaning from a few days (3 to 7 days)
from birth to 2 weeks.
10.9 CARE AND MANAGEMENT OF GROWING
FINISHING HOGS...

The period from weaning to slaughter weight of about 80 to

100 kg is generally referred to as the growing-finishing stage
in the life of a pig. The care and management requirements
of the pigs during this period are not as demanding as in the
earlier stages of growth. Nevertheless, the growing-finishing
pigs should be provided with ample protection against pests
and diseases and fed properly to ensure a reasonable profit.
10.10 SCOUR CONTROL...

• Scour or diarrhea is the most common cause of mortality and

weight setbacks in weanling pigs.
• Sometimes the prevalence of scour in swine farms come about
as a result of the interplay of many closely related factors, some
of which are nutritional errors, overcrowding, parasitism,
unsanitary pig housing facilities, stressful environmental
conditions and other management errors.
• The occurrence of the disease especially in large swine
holdings cannot be avoided completely but it can be
minimized through the application of proper feeding and
management procedures together with the use of
appropriate prophylaxis such as feed additives.
10.10 SCOUR CONTROL...

Always consult a veterinarian if using feed additives

and proper management cannot control serious cases
of scour problems. Some of the scour problems are
difficult to control particularly those arising from
transmissible gastro-enteritis (TGE), colibacillocis and
other similar diseases. These problems need the
expert advice of a veterinarian.
10.11 GASTRO-INTESTINAL PARASITE
CONTROL...
• There are various species of gastro-intestinal parasites affecting
swine, but the large roundworm is exceptionally important
because of its widespread prevalence in both small and large
farms.
• Generally, losses from worm infection come about in the form of
slow growth, poor feed conversion, reduced carcass value,
condemnation of carcass and sometimes, death to the animal
leading to higher production costs.
• Some worms may even aggravate upper respiratory problems.
Farmers especially the small holders, do not recognize this losses
because parasitism is not as fatal as the bacterial and viral
diseases.
10.11 GASTRO-INTESTINAL PARASITE
CONTROL...
• Deworming of growing-finishing pigs 1 to 2 weeks after
weaning is generally recommended as part of a sound health
program.
• A second treatment 1½ to 2 months after the first
treatment is necessary because it takes approximately about
a month for the large roundworm to complete its entire life
cycle so that the larva not killed by the first treatment is
vulnerable as adults.
• It is suggested that before deworming, fecal examination
and parasite identification should be done with the help of a
veterinarian or any qualified person so that the right drug can
be used against the parasite prevalent in the farm.
10.11 GASTRO-INTESTINAL PARASITE
CONTROL...
When using anthelmintics, follow strictly the manufacturer’s
instruction indicated in the label attached to the container or
the accompanying literature. Also, observe strictly
recommended withdrawal period, if any.

Aside from deworming, it is also suggested that proper

cleaning and environmental disinfection of the pig facilities
particularly the pigpens should be considered as an integral
part of the control program. Make sure that weanlings are not
placed directly in uncleaned pens vacated by slaughter hogs.
It is believed that the concentration of gastro-intestinal worms
is highest in the growing-finishing houses compared to the
other production buildings.
10.12 EXTERNAL PARASITE CONTROL...

• The major parasites causing the problem are the mange mites
such as the Sarcoptes scabiei, the most common mite, burrow
into the upper two-thirds of the dermis.
• Initial infestation generally begins in the inner ear and spreads
over the head, along the neck and then across the body. The
life cycle takes about 15 – 25 days to complete.
• Mature females mate close to the skin and then begin to make
new tunnels for their young.
• The female lays 1-3 eggs daily for about 15 days.
• The egg hatches in the tunnels at about 5-10 days and matures
into adults in 10 – 15 days.
• The female dies approximately 60 days after reaching
maturity.
10.12 EXTERNAL PARASITE CONTROL...

• Demodex phylloides infestation seldom occurs in swine.

The mites live in the hair follicles and cause a pimple-like
lesion.
• The mites require 3 weeks to develop through 3 larval
stage of adult but the complete life cycle is not known.
Adults live for 1-2 months.
• Initial infection begins around the nose and eyelids, then
moves to the abdomen and inner thigh areas.
• No serious itching is involved with this parasite but
occasionally, the pimples become infested and abscess
develops.
10.12 EXTERNAL PARASITE CONTROL...

Losses from mites come directly but usually indirectly

under different conditions as those indicated below:

1.Restless sows have a greater chance of overlaying their

piglets.
2.Sow’s milk production declines and the piglets suffer
3.Dirty teats as a result of vigorous and persistent
scratching expose the piglets to more infection than
necessary.
10.12 EXTERNAL PARASITE CONTROL...

4. In serious cases, anemia may arise.

5. Damage to skin my give rise to secondary infections.
6. Triggers the occurrence of tail biting in pigs.
7. Life span of pen is shortened due to increased wear and
tear from vigorous scratching and rubbing.
8. Growth in piglets and growing-finishing pigs is reduced
9. Capacity of pigs to utilize feed efficiently is also reduced.
10.13 VACCINATION...
Majority of the large holders of swine adopts a sound
vaccination program for the common disease problems
whenever vaccines are available but the small holders in many
areas in the country do not, because of the prohibitive cost and
lack of vaccines. As a result, the small holders suffer
tremendous losses from disease out breaks particularly from
hog cholera.

Hog cholera is nearly 100 percent fatal to pigs of all ages, and its
virulence, resistance to antibiotics and other drugs for
treatment, and highly contagious nature make it difficult to
control. Preventive vaccination in conjunction with proper
nutrition and stock management is considered as the most
effective approach for the control of the disease. Therefore, it is
essential to vaccinate pigs whether they are kept for breeding
or destined for slaughter.
10.13 VACCINATION...

• Growing-finishing pigs are best vaccinated 2 weeks after

weaning or 1 week after deworming, if deworming precedes
vaccination.
• If pasturing is practiced, keep the pigs indoors until about 2
weeks when full immunity must have been attained.
• When using live-virus vaccines, observe extra care because
improper handling may lead to serious hazards.
• Remember that there is always the chance of some animals
responding to the challenge by becoming affected with a
full-blown case of hog cholera so that they will be acting as
reservoir for the spread of the disease.
• In order to avoid possible complications as a result of faulty
vaccination, it is important to observe the following DO’s
and DON’T’s in vaccination.
10.13 VACCINATION...
DO’s in vaccination:

1. Purchase vaccines from reliable sources. Always give priority

to suppliers with excellent storage facilities.
2.Store vaccines properly and use them before the expiry date
to avoid loss in potency, which could result to unprotected
animals although they have been vaccinated. Always
remember that all biologics lose potency even when stored
under ideal conditions.
3.Use clean and properly sterilized vaccinating equipment such
a syringes and needles.
4.Inject the right dose, in the right place and in the right way.
5.Rub the area after injection to spread the vaccines as rapidly
as possible and to reduce the possibility of local reactions.
6.Vaccinate in lots and identify the pigs as they are vaccinated
to avoid repetitive vaccination or missing some of the animals.
10.13 VACCINATION...
DO’s in vaccination:

8. Change needles as frequently as possible and keep them

properly when not in use.
9. Vaccinate pigs when their skin is dry to reduce the chances of
introducing infections with the needle.
10. Choose a dry still day for vaccination whenever possible.
11. If a fetal or glass syringe is used, dismantle the equipment
after every vaccination schedule and clean it thoroughly to
remove all traces of blood and dirt. Brush the interior of the
syringe in soapy water and rinse it with tap water.
12. See to it that needles are clean around the butt, free from
blockage, sharp and undamaged. Slide the pointed end of the
needles on a cotton shirt. If a needle scratches the cloth fibers
instead of sliding freely, the needle has a damaged point and
should be discarded.
10.13 VACCINATION...

DON’T’s in vaccination:

1.Do not vaccinate pigs less than 6 weeks of age.

2.Do not vaccinate unhealthy, heavily parasitized and
severely malnourished pigs.
3.Do not vaccinate pigs which are recently exposed to stress
like recent changes in husbandry operations like weaning,
feeding systems, castration, etc.
4.Do not vaccinate pigs which are recently exposed to
infection or when infection is already in the herd.
10.13 VACCINATION...

DON’T’s in vaccination:

5. Do not leave unprotected vaccines in a car on hot days

because the temperature inside the vehicle may be sufficient to
destroy the potency of the vaccine.
6.Do not use the same syringe for vaccine and serum, if serum
is used.
7.Do not vaccinate the animals in dusty environments or under
windy conditions, when it is not possible to prevent
contamination of vaccinating equipment.
8.Vaccination should not be considered as a substitute for
proper nutrition and stockmanship.
10.14 FEEDING...

• Pigs in commercial farms are fed different types of rations, the

pre-starter mash, starter mash , grower mash and finisher
mash depending on age or bodyweights.
• They are shifted from one type of diet to another as they
grow older/heavier and approach slaughter weight.
• It has been observed that when the shift in the feed is done
abruptly, the pigs especially the young ones develop diarrhea
so that to avoid the problem, it is important to shift them
gradually from one diet to another.
• The proper procedure to follow is to allow a transition period
of at least one-week so that on the seventh day the pigs will
be completely on the new diet.
10.14 FEEDING...

The growing-finishing pigs may be limit-fed, full-fed or ad

libitum-fed although almost economical gains are obtained
when the animals are full-fed. However, they may be limit-fed
from 75 to 85% their full-fed capacity if sufficiently large
premium is paid for leaner carcass. When pigs are limit-fed, the
amount of feed offered should depend on the energy content
of the diet.
 10.14 FEEDING...
Table 1. Nutrient requirements of swine fed ad libitum.
Pre- Start Grower Finish Gest Lact
start er 20- 36- er 60- a- a-
er 5- 10-12 35 kg 60 100 kg ting ting
10 kg kg
kg

Crude protein (CP), % 20 18 16 14 14 13 15

Metabolizable energy (ME), 3200 3100 3000 3000 3000 2800 3000
kcal/kg 0.95 0.85 0.80 0.80 0.65 0.42 0.65
Lysine 0.28 0.26 0.24 0.24 0.23 0.14 0.18
Methionine 0.56 0.51 0.48 0.48 0.45 0.28 0.36
Methionine+Cystine 0.80 0.65 0.60 0.55 0.50 0.75 0.75
Calcium 0.50 0.45 0.40 0.35 0.25 0.40 0.40
Available Phosphorous 0.60 0.55 0.50 0.45 0.40 0.60 0.50
Total Phosphorous <3 <4 <6 <6 <8 < 10 < 10
Fiber,%
SOURCE: Part of requirements came from the US NRC. 1979. Nutrient requirements of swine 8 th
revised ed. National Research Council, Washington D.C.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...

• It should be remembered that the pig responds to

environmental stresses to survive and reproduce even under
adverse surroundings.
• These adaptations take the form of changes in body
functions and behavior.
• Unfortunately, the pig’s adaptive responses are often
counter-productive in terms of swine performance.
• Some depress process associated with growth,
reproduction or lactation. Others impair disease resistance.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...
Careful planning is essential when considering the initial set up
and possible future changes and expansion to minimize
environmental stresses and to insure that the system operates
profitably and with minimum of problems.

1. Site selection

Proper choice of a site for your set up will not in itself ensure a
successful operation. However, if you choose a poor location,
you may be saddled with serious problems for a long time.
Some of the factors to consider in selecting a site for a
commercial swine project are:
10.15 HOUSING TIPS IN SWINE
PRODUCTION...
a. Prevailing wind direction. Locate downward wind from your
residence and neighboring residence to minimize potential odor
problem from your operation.
b. Access to road. Feeds and hogs must be moved at all times of the
year. An all-weather road for cargo trucks delivering feeds and
marketing hogs is essential to connect your set up to a public road
system.
c. Access to power. Check the installation cost if you consider
locating your project at a spot where electricity is not presently
available. Most if not all power companies charge for running a
line to your new building. If possible, locate your set-up where
power is already available. Consider standby power generating
equipment with proper switching to disconnect from utility
company source.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...
d. Access to water. Determine your total water
requirements. Your source should be able to supply
reserve for peak demands and for future expansion. If you
cannot provide enough water, choose another location or
scale down the proposed facility.
e. Existing facilities. Evaluate existing facilities carefully. Use
them only if they are located properly, are in good
condition and for your production plan. Oftentimes,
producers choose a particular location because of existing
buildings, even if it is in a poor location or is otherwise
unsuitable.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...
f. Drainage. Surface and sub-surface drainage is necessary for all
buildings. There is no reason to locate in a low area that can
result in wet conditions in and around the buildings. Construct
the buildings above ground level and use gravel fill under the
floor to insure good drainage. Avoid construction on the
excavated or transported soil or make sure the soil is well
compacted. Settling under a part of the foundation could cause
the building to sag or crack.
g. Environmental concerns. When possible, locate your production
set-up far from residential lot and away from major highways. It
is important to use good housekeeping and maintain a neat
appearance, but it is still advisable not to locate the set-up close
to public highways where odor could cause public concern.
Landscaping should be a part of the planning process.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...

h. Zoning regulations. Check out local zoning laws and

regulations for a proposed project location. If it is
zoned for other than agriculture, study the situation
carefully before putting the buildings. Always
remember that even agricultural zoning is no
guarantee that you will not hit with a nuisance suit if
you do a poor job of managing your operation.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...

2. Building Planning

The first consideration in planning your buildings is to

determine the intended volume of production. Building sizes
depend on the number and kind of pigs to be housed. These
factors, in turn, depend primarily on the number of sows in the
base herd and the interval between farrowings or number of
pigs weaned per sow per year.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...
a. Phasing into full operation. Many commercial swine producers
start with a conservative number of gilts and gradually increase
the number as superior breeders become available and as he
develops his managerial skills. A pre-gestating house with a
reasonable number of pens in it for the boars may be needed
initially. As the production schedule is expanded, additional
facilities for the sows and their litter can be considered.
b. Future expansion. Always keep future expansion in mind when
planning a complex of buildings. Many operators have no
intention of expanding when the project is initially established.
But circumstances changes rapidly, and increased production
may be desired only a few years later. If possible, do not build
the facilities in place where expansion is not possible.
 10.15 HOUSING TIPS IN SWINE
PRODUCTION...
c. Waste management. Plan your waste management carefully for the
entire production system. If possible consult an environmental engineer.
Check all waste regulations, which may apply to your operation. All
overflow and runoff must be controlled so there is no danger of ground
water and surface water pollution in the area. Decide if you want to use
manure as source of power or to retain its maximum fertility value. Consider
expansion at a future date when designing facilities for manure disposal and
utilization.
d. Quality of materials and equipment. Many production facilities will
require considerable maintenance and repair in a short time. Use reliable,
pig proof equipment that will not immediately require repair or
replacement. For equipment that must function each day for satisfactory
operation of the unit, such as waterers/drinkers and feeders, use reliable
equipment for minimal maintenance cost. Good feeders and drinkers can
reduce feed cost by minimizing wastage.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...

Durable materials also help reduce maintenance costs. Pen

partitions, perimeter walls and gates must be durable to
withstand hogs in confinement.

With the high cost of equipment and materials, producers

should seek simplicity in design to reduce maintenance
cost. When the design is kept simple, fewer operational
problems seem to rise.
10.15 HOUSING TIPS IN SWINE
PRODUCTION...
a. Building spacing. Where several buildings are lined up
together, sufficient space must be left between buildings to
allow adequate ventilation and operating space. For good air
movement, provide a minimum of 10 meters between
buildings.
b. Building orientation. In the tropics, the buildings should be
oriented obliquely towards the morning sun. This will allow
sunlight to penetrate the houses only during the early
morning and late in the afternoon. This will help keep the
pens dry without subjecting the animals to severe heat stress.
Aesthetics. Plan to give your production facilities a pleasing
appearance. A little landscaping.